The pickled mango, in the Gujarati version is called ‘methia keri nu athanu ‘ or ‘ khatu athanu ‘ in Gujarati language, is moderately spicy with a sour taste (khatta), hence the other name “khatu athanu”.
Methia = crushed fenugreek seeds (methi kuria), keri = mango, and athanu = pickle.
This Gujarati mango pickle is made with pieces of raw mango, a good amount of methi kuria, which are crushed fenugreek seeds, rai kuria, mustard seeds, red chili powder, salt, and sarson ka tel, or mustard oil.
Accompanied by Bajra na rotla, also known as Bajra Roti, it is an Indian bread made from pearl millet flour (bajra).
- Difficulty: Easy
- Cost: Economical
- Rest time: 10 Days
- Preparation time: 45 Minutes
- Portions: 15 People
- Cooking methods: No cooking
- Cuisine: Indian
- Seasonality: All seasons
Ingredients
- 21 oz mango
- 1 tsp turmeric powder
- 3.5 oz salt
- 2.8 oz mustard seeds
- 2.8 oz fenugreek seeds
- 5 fl oz mustard oil
- 2.8 oz dried red chili
- 1 1/2 tsp hing
- 15.9 oz pearl millet flour
- as needed salt
Steps
1) Heat the mustard oil in a saucepan over medium heat until it becomes hot and smoky. Turn off the stove and let the oil cool completely. It may take about an hour.
2) Wash the raw mangoes thoroughly and dry them. Place them on a cloth and let them dry completely for 30-45 minutes.
3) Then cut into pieces. Peeling isn’t necessary, but remove the seed.
4) Take all the spice ingredients (methi kuria, rai kuria, turmeric powder, red chili powder, salt, hing) in a large bowl.
5) Mix well until everything is well incorporated.
6) Add the mango pieces.
7) Mix so that the pieces are coated with a spice mix.
8) Now add the cooled mustard oil to this mixture.
9) Mix very well.
10) Transfer to a clean glass jar. Close with the lid and let the brine mature for at least 10 days. Every 3 days, open the jar and stir the pickle with a clean, moisture-free spoon. Close with a lid and repeat the operation again after 3 days.
11) After 10 days, you will see the oil floating on the surface. This is perfect. If for some reason the oil doesn’t float above and the pickle looks dry, you need to add heated and cooled oil. The oil should be about a finger above the pickle. It helps increase shelf life.
Mix the flour with salt and add warm water until enough to create a dough divisible into 6 portions.
Roll out a portion of dough on a board to a diameter of 5 inches and sprinkle a little bajra flour.
Heat a tawa (griddle) on high flame and when the tawa is hot, gently place the rotla on top.
Cook until small blisters appear on the surface, turn it to the other side and cook for a few more seconds.
Melt some ghee on top.
Storage:
The Methia keri pickle remains good at room temperature (in the cupboard, in a cool and dark place) for 6-8 months if you follow the tips mentioned below.
